Peanut Butter Cake with Marshmallow Frosting or Cupcakes
Indulge in the decadent fusion of sweet and salty with this Peanut Butter Cake with Marshmallow Frosting, perfect as a show-stopping dessert or delightful batch of cupcakes. Featuring a rich, moist cake made with creamy peanut butter and buttermilk, this recipe pairs its nutty base with a light, fluffy marshmallow frosting that practically melts in your mouth. Whether you're baking a single cake or divvying the batter into portable cupcake servings, this treat promises soft texture, bold flavor, and eye-catching appeal. Easy-to-follow directions make this recipe approachable for home bakers, while the combination of pantry staples ensures accessibility. Ideal for birthdays, holidays, or any celebration, these peanut butter and marshmallow confections deliver a nostalgic sweetness reminiscent of childhood favorites. Enjoy this peanut butter cake or cupcakes for a taste that’s utterly irresistible!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 0.5 cups light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 jar (7 oz) marshmallow fluff
- 0.5 cups unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan, or line a cupcake tin with paper liners if making cupcakes.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and peanut butter together until smooth and fluffy, about 2 minutes.
Add the granulated sugar and brown sugar to the butter mixture, and mix until well incorporated.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared pan or divide evenly into the cupcake liners, filling each about two-thirds full.
Bake for 25-30 minutes for a cake or 18-22 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For cupcakes, cool in the tin for 5 minutes, then transfer to a wire rack.
While the cake or cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened butter with a hand or stand mixer until fluffy, about 2-3 minutes.
Add the marshmallow fluff, vanilla extract, and powdered sugar. Continue beating until light and fluffy.
If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
Once the cake or cupcakes are completely cool, spread or pipe the marshmallow frosting on top.
Serve and enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 58.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
